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Chicken with Pineapple Marinade


The chicken is split in half which makes it easier to grill. If you want to put it on a rotisserie, then keep it whole. The marinade for this recipe is a flavorful combination of pineapple and lime juice.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: Serves 4 to 6


  • 1 large chicken cut in half with back removed
  • 1/2 medium ripe pineapple, peeled, cored, coarsely chopped
  • 2 jalapeno chilies, seeded, chopped (optional, I like it this way!)
  • 2 garlic cloves, minced
  • 1 cup/240 mL unsweetened pineapple juice
  • 1/2 cup/120 mL fresh lime juice
  • 1/4 cup/60 mL chopped fresh cilantro
  • 1 teaspoon/5 mL grated lime peel
  • 2 teaspoons/10 mL salt
  • 1 teaspoon/5 mL freshly ground black pepper
  • 2 tablespoons/10 mL honey


Puree pineapple, jalapenos and garlic in blender until almost smooth. Add pineapple juice, lime juice, cilantro and lime peel and process until blended. Pour marinade into large glass baking dish. Before adding chicken place halves skin side up and smash breast area with palm of hand to flatten, then add chicken to dish, turn to coat. Cover and refrigerate 6 hours or overnight if possible.

Prepare direct barbecue. Remove chicken from marinade, place on grill bone side down. Season with salt and pepper. Pour 1/2 cup marinade into small bowl. Whisk in honey. Brush mixture over chicken. Season chicken with salt and pepper. After about 15 minutes, turn chicken over, basting with honey marinade, turning frequently (be careful to not burn), until cooked through, about 30 minutes.

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